Try this broccoli and spinach soup alongside grilled sandwiches or a simple salad!
And, if you want to add a little kick, the following are some exciting add-ons: 3 tbsp. nutritional yeast (for a cheesy, vegan taste), 1 tsp. paprika (for an extra flavor dimension) and 1 fresh lemon, juiced (for an excellent source of vitamin C and immune booster).
Gluten-Free, Dairy-Free, Vegan
In a large pot over medium heat add the olive oil and then the chopped leeks and potatoes.
Add a pinch of salt and pepper. Stir occasionally until softened - about 5 minutes.
Add the veggie broth and broccoli. Simmer until tender – about 25 minutes.
Stir in the spinach until wilted. Transfer to a blender or hand blend until smooth.
Add chopped parsley to top and season with additional salt and pepper to taste.
*Swapping your veggie broth with low-sodium veggie broth will reduce the amount of sodium per serving. Also, bone broth (which will no longer make it vegan) is an excellent substitute as it's low in sodium and will provide other bone-building minerals.